You know that moment when you bite into a crumbl oatmeal cookie recipe and it's so good you actually close your eyes? That's exactly what happened when Emily and I first tried Crumbl's Mom's Recipe cookies last month.
I'm not kidding when I say these are the most loaded, thick, and chewy oatmeal cookies I've ever tasted! Packed with chocolate chips, peanut butter chips, AND toffee bits, they're basically everything good about cookies rolled into one amazing treat.
After spending way too much money at Crumbl (don't tell my husband!), I decided I had to figure out how to make these at home. It took me four tries to get them just right, but trust me - this copycat version is spot on.
The secret? Using the right ratio of oats to flour and not overbaking them. These cookies should look slightly underdone when you pull them out, which was hard for me to accept at first!
If you're looking for more cookie inspiration, you might want to check out my mocha cookie crumble frappuccino recipe, crumbl cornbread cookie recipe, or crumbl peanut butter cookie recipe for more bakery-style treats you can make at home.
Why You Will Like This Crumbl Oatmeal Cookie Recipe
These loaded oatmeal cookies are seriously special, and here's why you're going to love them:
- Incredibly thick and chewy - Just like the real Crumbl cookies, these are about an inch thick and perfectly soft
- Triple the mix-ins - Chocolate chips, peanut butter chips, and toffee bits make every bite different
- Ready in just 25 minutes - From start to finish, including prep time
- Perfect bakery-style texture - Crispy edges with a soft, chewy center
- Makes 18 large cookies - Perfect for sharing or freezing extras
- Uses simple pantry ingredients - No weird stuff you can't find at your grocery store
Ingredients For The Best Crumbl Oatmeal Cookie Recipe
Here's everything you need to make these amazing soft oatmeal cookies:
For The Cookie Base:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed (I use light brown sugar)
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups + 2 tablespoons all-purpose flour
- 2 ½ cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
For The Mix-Ins:
- ¾ cup semi-sweet chocolate chips
- ¾ cup peanut butter chips
- ¾ cup toffee bits (or chopped Heath bars)
- Flaky sea salt for topping
The key to these chocolate chip oatmeal cookies is using the right type of oats. Make sure you're using old-fashioned rolled oats, not quick oats. Trust me on this one - I learned the hard way when my first batch turned out too dense!
Instructions To Make This Crumbl Oatmeal Cookie Recipe
Getting Started
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set it aside.
- Cream the butter and sugars in a large bowl using an electric mixer for about 2 minutes. This step is really important for getting that perfect texture!
Mixing The Dough
- Add the eggs and vanilla to the butter mixture and mix until well combined. Don't forget to scrape down the sides of the bowl with a spatula.
- Combine all dry ingredients in a separate bowl. Add the flour, oats, baking soda, cinnamon, and salt, then mix everything together.
- Add the dry ingredients to the wet ingredients and mix until just combined. Don't overmix here - that's how you get tough cookies!
Adding The Mix-Ins
- Fold in all the chips and toffee bits using a wooden spoon or your hands. I actually prefer using my hands because you can make sure everything is evenly distributed.
Shaping And Baking
- Use a ¼ cup measuring cup to portion the crumbl oatmeal cookie recipe dough into balls. These cookies are meant to be big!
- Flatten each ball with the palm of your hand until it forms a thick disk. This helps them bake evenly and gives you that signature Crumbl look.
- Place 6 cookies per baking sheet - they need space to spread slightly. Sprinkle the tops with flaky sea salt (this is what makes them taste like the real thing!).
Baking To Perfection
- Bake for 9-11 minutes until the edges are set and lightly golden brown. The centers should still look slightly underdone - this is exactly what you want!
- Let them cool on the baking sheet for 5-10 minutes before transferring to a wire rack. This cooling time lets them finish cooking and prevents them from falling apart.
The hardest part about this recipe? Waiting for them to cool before eating one! Emily always tries to sneak one while they're still warm (and honestly, I don't blame her).
Storage & Reheating
These chewy oatmeal cookies stay fresh for 3-4 days when stored in an airtight container at room temperature.
I like to put a piece of bread in the container with them - it keeps them extra soft! Just replace the bread slice every couple of days.
For longer storage, you can freeze the baked cookies for up to 3 months. Just thaw them at room temperature when you're ready to eat them.
If you want to make the dough ahead of time, portion it into balls and refrigerate for up to 3 days. You can also freeze the dough balls for up to 3 months and bake them straight from frozen (just add 1-2 extra minutes to the baking time).
Tips For Perfect Crumbl Oatmeal Cookie Recipe Success
After making these cookies more times than I can count, here are my best tips:
- Don't overbake them - Seriously, this is the most important tip. They should look slightly underdone when you take them out.
- Use room temperature butter - Cold butter won't cream properly with the sugars, and melted butter will make your cookies too flat.
- Measure your flour correctly - Too much flour makes dry, dense cookies. Spoon it into your measuring cup and level it off.
- Chill the dough if it's too soft - If your kitchen is warm and the dough feels too sticky, pop it in the fridge for 30 minutes.
Want to switch up the mix-ins? Try using butterscotch chips instead of toffee bits, or add some mini marshmallows for a s'mores vibe. Emily loves when I add dried cranberries and white chocolate chips for a more "grown-up" version.
Frequently Asked Questions About Crumbl Oatmeal Cookie Recipe
Store these chewy oatmeal cookies in an airtight container at room temperature for 3-4 days. They'll maintain their soft, chewy texture when properly stored. I use a glass container with a tight-fitting lid, and sometimes I throw in a slice of bread to keep them extra soft.
Yes! You can use chopped Heath bars, butterscotch chips, or even mini marshmallows. I've also tried caramel bits, which were incredible. You can omit toffee bits entirely and add more chocolate or peanut butter chips instead.
This is exactly what you want! The centers should look slightly underdone after 9-11 minutes. They'll finish cooking on the hot baking sheet and stay perfectly soft and chewy. I made the mistake of overbaking my first batch, and they turned out too crispy.
Absolutely! Portion the dough into balls and refrigerate for up to 3 days or freeze for up to 3 months. If baking from frozen, add 1-2 extra minutes to the baking time. This is perfect for when you want fresh cookies but don't want to make the whole mess again!
Recipes You May Like
If you loved these loaded oatmeal cookies, you'll definitely want to try these other cookie recipes:
- Small Batch Chocolate Chip Cookies - Perfect when you just want a few cookies without the temptation of a full batch
- Cookie Monster Cookies - Fun blue cookies that are perfect for kids (Emily requests these for every birthday party!)
- Almond Flour Chocolate Chip Cookies - A healthier take that's still incredibly delicious
Conclusion
This crumbl oatmeal cookie recipe has become one of my most-requested treats! Emily's friends always ask when I'm making "those thick cookies with all the stuff in them" (that's how they describe them, and honestly, it's pretty accurate).
The combination of chocolate chips, peanut butter chips, and toffee bits makes every bite different and exciting. Plus, they're thick enough that one cookie actually feels like a real treat.
Whether you're trying to recreate your Crumbl experience at home or just want to make some seriously good homemade crumbl cookies, this recipe delivers every single time.
Make sure to save this recipe to Pinterest so you can find it later - you're definitely going to want to make these again!
crumbl oatmeal cookie recipe
Equipment
- Baking Sheet
- Electric Mixer
- Parchment Paper
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups + 2 tablespoons all purpose flour
- 2 ½ cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
Mix-ins
- ¾ cup semi sweet chocolate chips
- ¾ cup peanut butter chips
- ¾ cup toffee bits
- flaky sea salt for topping
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
- Cream butter, brown sugar, and granulated sugar for 2 minutes using an electric mixer.
- Add the eggs and vanilla and mix to combine. Scrape down the sides of the bowl with a spatula.
- Add flour, oats, baking soda, cinnamon, and salt and mix to combine. Add chocolate chips, peanut butter chips and toffee bits. Mix to incorporate.
- Use a ¼ cup to portion the cookie dough into balls.
- Flatten each ball with the palm of your hand until it's a thick disk. Place 6 per baking sheet. Sprinkle flaky salt over the tops.
- Bake for 9-11 minutes, the edges should be set and lightly golden brown, the centers will still appear slightly underdone but they will continue to cook on the baking sheet.
- Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
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